Chicken Stroganoff

May 10, 2017Teresa

Chicken Stroganoff is one of those comfort food meals you can never get enough of. Okay, can I go on record and just say I’m the comfort food queen? I love comfort food and stroganoff has been one of those comfort food meals for me. I’ve always been a gravy or sauce kind of girl–give me any entree with sauce or gravy over top of it and I like it. 🙂

This quick and easy stroganoff entree can be ready in about 30 minutes. So it’s an excellent choice for school nights when you’re trying to whip up something quick and don’t have a lot of time to prepare or eat. Another thing I like about this one-pot dish is you don’t have to precook the noodles. Just add them into the stroganoff mixture and, in no time, the noodles are ready and the dish is ready to serve.

A few weeks ago I prepared a meal for a couple in our church. She had just undergone hip replacement surgery. Even though their daughter was there to take care of them, I wanted to bring them dinner along with several items that helped John when he went through the same procedure a couple of years ago. In addition to the Chicken Stroganoff, I made a Creamy Strawberry Kiwi Salad, Rapid Rise Italian Herb Bread and the BEST Strawberry Cake!

This recipe includes the traditional mushrooms, onions and garlic in a savory chicken broth and sour cream sauce. But it also includes leeks and additional seasonings to spice it up like paprika, cayenne pepper and Worcestershire sauce along with a little fresh thyme. I L-O-V-E-D Chicken Stroganoff. While I’ve made my Crockpot Beef Stroganoff a lot of times over the years and even meatball and hamburger versions, I’ve never made stroganoff with chicken before. This entree was absolutely sumptuous.

The amped up seasonings added incredibly good flavor and, if I had not been taking the dish to friends, I probably would have eaten ALL of it. 🙂 This is a terrific entree to serve for company or holidays like Mother’s Day or Father’s Day. Everyone will go away feeling very comforted and satisfied. Enjoy.

Chicken Stroganoff is the perfect comfort food.

Every forkful of this delicious entree will have you coming back for another bite.

The seasonings in Chicken Stroganoff are what make it special.

Here’s what I did.

I used these ingredients. The large bowl in the back contains homemade chicken broth.

Cut chicken into bite-sized pieces. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon each of salt and pepper. Stir well to combine.

In a large Dutch oven, add part of the olive oil and heat over medium heat. Add chicken pieces and saute in hot oil about 2-5 minutes on each side.

Add remaining salt, pepper and fresh thyme. Bring to a simmer and allow sauce to thicken.

Add chicken pieces.

I goofed here and added dry noodles instead of pre-cooked noodles and sour cream. So I added an additional 2 cups of chicken broth and 1/3 cup more sour cream. Then I allowed the noodles to cook in the sauce about 5-7 minutes until they were done.

Otherwise, if you have cooked noodles, just heat through about 2 minutes.

In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.

Meanwhile, cut chicken into chunks and place in a bowl.

Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.

Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.

(Chicken does not have to cook all the way through).

Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).

Add remaining olive oil to the skillet.

Add mushrooms and cook until brown, about 4 minutes.

Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.

Whisk in the butter and flour.

Add the chicken stock, about ¼ cup at a time until all is added.

Whisk until sauce is smooth.

Add Worcestershire sauce, thyme, and the remaining salt and pepper.

Bring to a simmer and allow the sauce to thicken.

Add chicken; turn heat down to low and continue simmering for 5-8 minutes.

Add the cooked egg noodles and the sour cream and stir until combined.

Cook for 2 more minutes.

Check seasonings.

Add salt and pepper to taste.

Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.

Recipe Notes

NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.

NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.

2 Comments

Anglina

May 16, 2017 at 10:15 am

This dish sounds delicious, but for those of us who are juggling a family AND a career, this recipe is WAY TOO labor intensive….with WAY TOO many ingredients to make on a weeknight. However, I might be trying it out on the weekend, when I have a bit more time. Seriously, I’ve never seen a recipe with SO MANY ingredients, but hopefully, this dish will be worth the time & the effort.

Hi Anglina. Believe it or not, this is really not as labor intensive as you may think. I thought it came together pretty quickly. But it is one of those recipes you can make the first time on a weekend when you have more time, and then throw it together more easily on week nights after you get the hang of it. We definitely thought it was worth the time and effort. If you don’t want to precook the noodles and save time, do what I did and throw them into the pot dry (adding an additional 2 cups of chicken broth). That saves a pan to wash and mine turned out wonderfully that way. Hope you enjoy it.

Teresa @ Can’t Stay Out of the Kitchen

Hi, I’m Teresa. I’m an avid thrift shopper, a lover of my sweet Shelty dogs, an unabashed watcher of Hallmark Movie Channel Chick Flicks, and an enthusiastic walker. I also LOVE to cook. I find cooking for family and friends so delightful and enjoyable that I want to share those experiences with you! I hope you enjoy browsing through the archives to find just the right recipe for your family meal, company dinner, potluck or tailgating party. Bon Appetit!